- 2½ pounds potatoes (about 8 large) or baking, boiling, or Yukon Gold
- 2 medium onions
- 2 large eggs
- 1½ teaspoons salt
- ½ teaspoon ground white pepper
- ¼ cup all-purpose flour
- About ¾ cup vegetable oil (for frying)
Preheat oven to 250°F. Line a tray with paper towels for draining latkes and have a baking sheet ready for keeping latkes warm.
Peel and grate potatoes and onions on the large holes of a grater or with a food processor fitted with a coarse grating disk, alternating onion and potato. Transfer grated onion and potato to a colander. Squeeze mixture by handfuls to remove as much liquid as possible.
Put potato-onion mixture in a bowl. Add egg, salt, pepper, and flour and mix well.
Heat ½ cup oil in a deep, large, heavy skillet. For each latke, drop about 2 tablespoons of potato mixture into pan. Flatten with back of a spoon so each pancake is 2½ to 3 inches in diameter. Do not crowd them in pan. Fry over medium heat 4 to 5 minutes on each side, or until crisp and golden brown. Turn carefully with 2 slotted spatulas so oil doesn’t splatter. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as necessary, and heat it before adding more latkes. After frying about half the batter, put latkes on baking sheet and keep warm in oven.
Pat tops of latkes with paper towels before serving. Serve hot or warm.
If you are making these ahead, simply refrigerate or freeze on a baking sheet until frozen then put them in a freezer-proof bag or container. Partially thaw and reheat in a preheated oven at 450°F for approximately 5 minutes. That’s all there is to it!
Serve with applesauce, sour cream or whatever takes your fancy!
By Faye Levy